Don't tell your old bread pudding you're making this one. It might get jealous!
|7 large croissants||2 teaspoons vanilla|
|1 cup applesauce||1/2 cup flour|
|1/2 teaspoon cinnamon||1/2 cup brown sugar|
|1/4 teaspoon nutmeg||1/2 cup butter|
|1/3 cup raisins||1/2 cup whipping cream|
|8 large eggs||1/2 cup dark brown sugar|
|3 cups milk||pinch of salt|
|1 1/2 cups sugar||2 Tablespoons dark rum|
Slice croissants and line the bottom of a greased 9" x 13" pan with croissant bottoms.
Mix applesauce, cinnamon, nutmeg, and raisins and spread on croissant bottoms in pan.
Put tops back on.
Beat eggs, sugar, milk, and vanilla with an electric mixer until well mixed and pour over croissants.
Cut 1/4 cup butter into flour and brown sugar until crumbly and sprinkle on top of croissants in pan.
Bake at 300' for 1 hour or until set.
To make the rum sauce, melt 1/4 cup butter in heavy medium saucepan over medium-high heat.
Add cream, sugar and salt. Bring to boil, stirring until sugar dissolves.
Remove from the heat. Stir in rum.
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